CREAMY CHICKEN MEATBALL AND NOODLE STEW

Ingredients

The Meatballs:

1 slice white bread

¼ cup milk

1 egg, beaten

3 cloves garlic, finely chopped

1 cup grated parmesan cheese

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

1 tablespoon Worcestershire sauce

1 cup panko breadcrumbs

¼ cup fresh parsley, chopped

1 pound ground chicken

3 tablespoons olive oil

The Stew:

2 tablespoons olive oil

2 cups onion, chopped (about 1 large onion)

2 cups celery, chopped

2 cups carrots, peeled and chopped into ¼” dice

2 ½ quarts chicken stock

1 pound wide egg noodles

½ teaspoon salt

½ teaspoon black pepper

1 cup sour cream

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1, 10 ounce bag frozen peas, thawed

¼ cup fresh parsley, chopped

Instructions

To make the meatballs, rip the bread into small pieces and put them in a large bowl.  Pour the milk over the bread and mix with your fingers until all of the milk is absorbed and the bread is mushy.  Add the remaining meatball ingredients, except the olive oil, to the bowl and massage everything together with your hands until well combined.  You do not want to over mix, but be sure that all of the ingredients are evenly distributed throughout the meat.  Form the mixture into ping pong size balls (should make about 12-14 meatballs).

Heat the olive oil in a large Dutch oven (5-7 quart) over medium high heat and add the meatballs.  You may need to work in batches, so you don’t overcrowd the pan.  Brown them on all sides, turning with tongs.  Remove to a plate when they are browned all over – note they may not be cooked through in the center but will continue cooking in the stew.

Add the additional 2 tablespoons of olive oil to the pan drippings from the meatballs.  Cook the onions, celery, and carrots over medium high heat, stirring frequently, for 3-4 minutes until they begin to soften and are fragrant.  Add the chicken stock to the pot and bring it to a boil.  Reduce to a simmer and cover the pot.  Cook for 15-20 minutes until the carrots are tender when pierced with a fork.

Add the noodles, salt and black pepper to the pot and bring back to a low boil.  Cook uncovered for 10 minutes.

Add the meatballs (and any drippings that have formed on the plate) and cook for 10 minutes more until the meatballs are cooked through.  Add the sour cream, Worcestershire, Dijon, and peas to the pot.  Stir until everything is fully combined and a creamy broth has formed.  Cook for 5-10 minutes more to let flavors combine.

Serve hot in bowls garnished with parsley.  Devour!

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